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Butter-braised sprout & pancetta pasta
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This is a great way to use up any leftover Brussels sprouts from Christmas.
12 rashers Cooks’ Ingredients Sliced Pancetta
330g pack trimmed Brussels sprouts
360g dried farfalle
2 echalion shallots, halved and finely sliced
1 clove garlic, crushed
60g Lurpak Slightly Salted Butter
100g Cooks’ Ingredients Fresh Chicken Stock
1 unwaxed lemon, zest and wedges
50g finely grated pecorino
1.Put the pancetta in a large sauté or deep-sided frying pan for which you have a lid. Set over a medium-high heat and cook for 2-3 minutes on each side until golden and crisp. Meanwhile, cut 2/3 of the Brussels sprouts into quarters and shred the rest; set aside.
2. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Lift the pancetta out of the pan and set on a sheet of kitchen paper. Leave the fat in the pan and fry the shallots and garlic for 1 minute to soften.
Add the butter, stock and quartered sprouts with a pinch of salt. Cover with the lid and cook for 4 minutes. Uncover, tip in the shredded sprouts and cook for another 2 minutes.
3. Scoop out a mugful of the pasta cooking water, then drain the pasta. Tip the pasta into the pan along with the sprouts, lemon zest and pecorino. Toss together, adding a splash of cooking water to loosen if needed. Dividebetween plates, top with shards of pancetta and serve with the lemon wedges.
Typical values per serving:
Per serving 2431k
This recipe was first published in December 2021.
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